This ultimate spring salad comes courtesy of Cyndi Sterne, founder of Hal’s Kitchen cooking school in Sandy Springs and coordinator of the chef’s cooking demonstration series at Sandy Springs Farmers Market.
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 bunch asparagus, cut into 1-inch pieces (1 to 2 cups)
1 pint strawberries, sliced
8 cups torn spinach, tatsoi or other salad greens
Salt and pepper to taste
In a jar, combine the olive oil, vinegar and honey. Cover and shake well.
Bring a pot of water to boil. Add the asparagus and blanch until crisp-tender, about 2 minutes. Immediately remove from the boiling water and drop into a bowl of ice water. Drain.
Divide the salad greens among 4 plates. Top with the strawberries and asparagus. Drizzle with the dressing. Season to taste with salt and pepper.